The provided diagram illustrates the multi-stage linear process involved in the commercial manufacturing of apple juice.
Overall, the production consists of approximately 11 stages, beginning with the harvesting of fresh fruit and concluding with the delivery of the final bottled product to supermarkets.
In the initial stage, apples are hand-picked from trees and selected for quality. These are then placed on a conveyor belt to undergo thorough washing and sorting, where any inferior fruit is rejected. Following this, the high-quality apples are passed through a grinder to be crushed into small pieces or a thick pulp.
In the subsequent phase, the apple pulp is moved to a pressing machine to extract the raw liquid. A centrifuge is then utilized to separate the water from the apple concentration. Once this separation is complete, additional aroma may be added to enhance the flavor of the liquid.
The final stages involve refining the juice. The liquid is first filtered to remove impurities and then undergoes pasteurization, a process where it is heated – typically to 80°C – to eliminate bacteria and extend shelf life. Finally, the juice is bottled, packaged into boxes, and transported by truck for distribution to consumers.